Ham, Gruyère & Apple Galette
These delicious, hearty galettes are a wonderful fall staple. Great as a stand-alone lunch dish or alongside a bowl of warm, fall inspired bisque. See recipes for either basic tart dough or gluten-free tart dough- if frozen simply thaw in advance. Pair with a light bodied red such as a Burgundy (Pinot Noir) or richer white such as a white Burgundy (Chardonnay). Serves 6 as a meal or 12 as a side or appetizer. Enjoy!
2 prepared basic tart dough or basic gluten-free tart dough
¼ cup unsweetened, fresh apple butter
2 tablespoons whole-grain mustard
2 medium organic apples, skin on, sliced 1/8-inch thick (skin on)
3 slices of preservative-free deli sliced ham, cut into 6 pieces each
6 tablespoons finely shredded Gruyère cheese
2 teaspoons coarsely chopped fresh thyme, plus more for garnish
1 large egg
¼ teaspoon freshly ground pepper
1 tablespoon cold water
Preheat oven to 400°F.
Cover a large baking sheet with parchment paper.
Place one tart crust on a lightly floured surface.
Dust with flour and roll into a 12-inch circle. Cut 2 6-inch rounds from crust.
Gather dough scraps into ball and roll out into 6-inch round.
Repeat with remaining dough, for a total of 6 rounds.
Combine apple butter and mustard in a small bowl.
Spread 1 tablespoon of mixture on each crust, leaving a 1-inch border.
Arrange apple and ham slices decoratively on top.
Sprinkle each galette with Gruyère, thyme and pepper.
Fold the sides of the dough up over the edge of the filling. Transfer to baking sheet.
Whisk egg with water and brush edges on of galette.
Bake the galettes until the apples are tender and crust are a deep golden brown, about 25-30 minutes.
Garnish with thyme if desired.